Honey Cornbread & Muffin

Stir things up with our favorite mix-ins & recipes.

• 

  Cheesy & Onion Cornbread

  Add 1/2 cup chopped green onion & 3/4 cup grated cheddar cheese. Bake as directed.

  

  Green Onion

  

  Parmesan Herb Cornbread

  Add 1 cup grated Parmesan, 2 tbsp chopped fresh basil (or 2 tsp dried) & 2 tbsp chopped parsley. Bake as directed.

  

  Parmesan

  

  Salsa Cornbread

  Reduce milk to 1/2 cup & Add 3/4 cup salsa & 1 tsp chili powder. Bake as directed.

  

  Salsa

  

  Santa Fe Style Cornbread

  Add 1 cup (8 3/4 oz can) creamed corn, 1/2 cup grated cheddar & 2 tbsp diced jalapeños. Bake at 400°F of 22-26 minutes.

  

  Corn

• Bacon & Cheddar Mini Corn Loaves

  

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  Prep 15 min Total Time 40 min Servings 15

  Ingredients

  1 package Krusteaz Honey Cornbread & Muffin Mix

  1/2 cup milk

  1/3 cup vegetable oil (or melted butter)

  1 egg

  1 cup drained, canned corn

  1/2 cup cooked and crumbled bacon

  1/2 cup shredded cheddar cheese

  1/4 cup chopped green onion

  1. //Preheat oven to 400°F. Lightly grease three 5x3x2-inch mini loaf pans.
  2. //In large bowl, stir together all ingredients until well blended. Pour into prepared pans.
  3. //Bake 23-27 minutes or until light golden brown.
  4. //For muffins: spoon batter into 12 greased or paper-lined muffin cups. Bake 18-20 minutes.

• Cheese & Onion Cornbread

  

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  Prep 15 min Total Time 40 min Servings 16

  Ingredients

  1 package Krusteaz Honey Cornbread & Muffin Mix

  2/3 cup milk

  1/3 cup vegetable oil (or melted butter)

  1 egg

  3/4 cup grated Monterey Jack cheese

  1/2 cup chopped green onion

  1. //Preheat oven to 400°F. Lightly grease 8x8x2-inch pan.
  2. //In large bowl, stir together all ingredients until well blended. Pour into prepared pan.
  3. //Bake 22-26 minutes. Top with additional cheddar cheese, if desired. Let sit 5 minutes before serving.

• Classic Holiday Stuffing

  

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  Prep 20 min Total Time 1 hr 20 min Servings 10-12

  Ingredients

  Cornbread:

  1 package Krusteaz Honey Cornbread & Muffin Mix, prepared and baked as directed on package

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  Stuffing:

  2 cups torn English muffins, about 3 muffins

  1/4 cup butter

  2 cups chopped onions, sautéed

  1 cup chopped celery

  1/2 cup dried cranberries

  1/3 cup chopped pecans

  1 1/2 teaspoons sage

  1 1/2 teaspoons thyme

  1 teaspoon salt

  1/4 cup chopped fresh parsley

  2 cups chicken broth

  1 cup half & half

  3 eggs

  1. //Preheat oven to 350°F. Cool cornbread and cut into ¾ -inch cubes. Place on ungreased baking sheet. Bake 14-16 minutes or until golden brown.
  2. //For Stuffing: Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan. Place toasted cornbread cubes and torn English muffins in baking pan. Heat butter in large skillet over medium-high heat. Add onions and celery; sauté until tender. Remove from heat and stir in cranberries, pecans, sage, thyme, salt, pepper and parsley. Add vegetable mixture to baking pan, stir gently. In medium bowl whisk together broth, half & half and eggs until well blended. Pour mixture over stuffing ingredients. Gently stir to combine.
  3. //Bake 35-45 minutes or until heated through.

• Cornbread & Sausage Salad with Southwestern Dressing

  

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  Prep 30 min Total Time 1 hr 5 min Servings 6

  Ingredients

  1 package Krusteaz Honey Cornbread & Muffin Mix

  2/3 cup milk

  1/3 cup vegetable oil

  1 egg

  1 cup cherry tomatoes, cut in half

  1 ripe avocado, diced

  1 small red onion, finely sliced

  1/2 cup chopped fresh cilantro

  1 lb pre-cooked chicken and apple sausage, grilled and sliced

  Southwestern-flavored or ranch salad dressing, to taste

  1. //Preheat oven to 400°F. Lightly grease 13x9x2-inch pan.
  2. //In medium bowl, blend together Krusteaz Honey Cornbread & Muffin Mix, milk, oil and egg until moistened. Spoon batter into prepared pan.
  3. //Bake 18-22 minutes or until light golden brown. Cool. Cut cornbread into 3/4-inch cubes and place on ungreased baking sheet. Bake at 350°F 14-16 minutes or until golden brown.
  4. //In large bowl, place tomatoes, avocado, onion, cilantro and sliced sausage. Toss with salad dressing. Add toasted cornbread cubes; toss gently and serve.

• Country Brunch Cornbread

  

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  Prep 15 min Total Time 40 min Servings 16

  Ingredients

  1 package Krusteaz Honey Cornbread & Muffin Mix

  1/2 cup milk

  1/3 cup vegetable oil (or melted butter)

  1 egg

  1 cup grated Monterey Jack cheese

  3/4 cup sour cream

  8 oz sausage or bacon (cooked and crumbled)

  1/2 cup chopped green onion

  1. //Preheat oven to 400°F. Lightly grease 8x8x2-inch pan.
  2. //In large bowl, stir together all ingredients until well blended. Pour into prepared pan.
  3. //Bake 22-26 minutes. Top with additional cheddar cheese, if desired. Let sit 5 minutes before serving.

• Double Corn & Ham Bake

  

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  Prep 15 min Total Time 1 hr 15 min Servings 12

  Ingredients

  1 package Krusteaz Honey Cornbread Mix

  1 can (14 ¾ oz) cream-style corn

  1 can (8 ½ oz) niblet corn, drained

  1/2 cup (1 stick) butter, melted

  1 cup sour cream

  1 1/2 cups shredded cheddar cheese

  2 cups ham, cubed

  1. //Preheat oven to 350°F. Lightly grease 13x9x2-inch baking pan.
  2. //In large bowl, stir together all ingredients until well blended. Pour into prepared pan.
  3. //Bake 48-52 minutes. Top with additional cheddar cheese, if desired. Let sit 5 minutes before serving.

• Honey Cornbread Fritters

  

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  Prep 5 minutes Total Time 15 minutes Servings 6-8

  Ingredients

  1 package Krusteaz Honey Cornbread and Muffin Mix

  2/3 cups milk

  2 eggs, slightly beaten

  1/2 stick butter, melted

  1 (15oz) can sweet corn, drained

  Vegetable oil for frying

  1. //In a medium bowl, combine Krusteaz Honey Cornbread and Muffin Mix, milk and eggs, stirring well. Stir in butter and corn.
  2. //In a Dutch oven or deep fryer, pour oil to a depth of 2 inches. Heat oil to 325°F.
  3. //Drop corn batter by tablespoons into hot oil; cooking 2-4 minutes or until golden brown. Drain on paper towels.